Zucchini Flowers Stuffed with Artichokes and Goat Cheese
Provencal Recipes · Side Dish · Taste · Viktorija TodorovskaZucchini flowers are beautiful, delicate, and can be a bit tricky to cook. However, they are also delicious, so don’t shy away from trying this recipe below for zucchini flowers stuffed with fresh goat cheese and artichokes. Serve as a starter course or with a bit more mesclun for a lunch-size salad.
Zucchini Flowers Stuffed with Artichoke and Goat Cheese
Zucchini flowers are one of the delicacies of Provence. They are best stuffed with a young, mild goat cheese that won’t overwhelm the delicate flavour of the flower. Pair the dish with a delicate, dry Provence rosé.
Ingredients
- 4 large or 8 small fresh Artichokes
- juice of 1 lemon
- 1 cup vegetable stock
- ½ cup extra virgin olive oil
- 2 garlic cloves
- ¼ tsp coriander
- sea salt and freshly ground black pepper to taste
- 6 oz (2/3 cup) Fresh, Mild Goat Cheese (chèvre)
- ½ rib celery chopped finely
- 8 zucchini blossoms
- 2-3 cups mesclun lettuce
- 2 tbsp balsamic vinegar
- 4 grape tomatoes or cherry tomatoes, for garnish
Instructions
- Fill up a medium bowl with water and add the lemon juice.
- Clean the artichokes: Cut off top 1/3 of the artichoke, including spiny tops. Remove the outer leaves by peeling them back until they snap. Using a paring knife, peel stem to remove fibrous outer layer. Remove any remaining tough, fibrous, dark green parts on the outside of the artichoke heart. With a spoon, scoop out the chokes and clean the inside of the artichoke. Immediately put artichokes in bowl of water with lemon.
- Preheat the oven to 400 degrees F (200C).
- In a small (1-quart [948-mL]) saucepan, bring to a boil the vegetable stock, oil, garlic, coriander, a pinch of salt and a grinding of black pepper.
- Add the artichokes, lower the heat to medium, and cook for 10 minutes.
- Drain and artichokes and save the cooking liquid. When the artichokes are cool enough to handle, dice them.
- In a medium bowl, combine the chèvre, artichokes, celery, and 3-4 tablespoons of the artichoke cooking liquid. Stir well.
- Gently open the zucchini flowers and using a spoon, fill each flower with as much of the goat cheese (chèvre) mix as it will hold. Arrange the flowers in an oven-safe dish, drizzle with 3 tablespoons the cooking liquid and bake for 5-7 minutes.
- Cool and refrigerate for 2-4 hours.
- To serve, place two zucchini flowers on each plate. Add some mesclun and dress it with a little of the artichoke cooking liquid and ¼ to ½ tablespoon balsamic vinegar.
- Garnish with the tomato and serve.
Tried this recipe?Let us know how it was!
Other Recipes with Zucchini:
Financiers aux Courgettes (Zucchini Financiers) from Martine @ Goût et Voyage
Savoury Zucchini Tart Appetizer
Zucchini Tuna Rolls Appetizer by David at Cocoa & Lavender
Zucchini and Basil Velouté from Martine @ Goût et Voyage
Salmon with Herbed Provencal Chèvre Wrapped in Zucchini by David at Cocoa & Lavender
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Going to the Wednesday Market in St-RemyRelated Provence Articles
Apero Hour Recipe: Hot Artichoke Dip
August 23, 2017
This quick and easy dip is hard to share, but worth it for all to enjoy. Have someone who doesn't think they like Artichokes try it, they will be pleasantly surprised and... hooked! Serve it warm, as an appetizer with pre-dinner drinks, accompanied by breadsticks, thin slices of French bread, tortillas or crunchy raw vegetables.…
Easter Lunch Menu from Provence – Stuffed Courgette Flowers
March 20, 2020
Last year, we hosted the Gemma Wade of “You Say Tomato Cooking” (meal planning, recipes, cooking classes and more) here in Cotignac. Gemma is a talented cook, turns fresh, basic ingredients into delicious dishes with ease. She was impressed by our Tuesday morning farmer’s market in Cotignac, one of five (5) reasons to visit our …
Marinated Mushroom and Roast Pumpkin Salad for Autumn Weather
September 21, 2018
Often, as the weather turns cooler the tendency is towards warm, slow-cooked meals, and roasted meats. These menus beg for a table of good friends and great wine. However, you don't want the meal to be too "heavy" this tasty combination of autumn vegetables - marinated mushroom and roast pumpkin salad - is a perfect starter course …
Summertime Calls for a Chicken Salad Recipe
June 22, 2017
A lovely summer salad that’s really easy to make and is even tastier if you make it the night before. Basil and parsley are the key herbs for the recipe but, living in the South of France, I often add verveine to give it a more lemony taste.…
2 Comments
This recipe looks amazing. Definitely will give this one a try.
Hello Todd: Thanks for reading Perfectly Provence. Yes, this recipe by Viktorija is delicious, it combines so many of my favourite things. If you would like to receive our weekly newsletter, follow this link and you will get a copy of the summer menu at the same time.